This is a favorite at our house and not difficult to make! This recipe will easily feed 10-12 people, and isn't easy to cut in half. So what I do when I don't need to make THAT many chimichangas is to make the entire batch of "filling" and then freeze half of it. Makes dinner even easier the next time I want to make chimichangas. The filling works GREAT for enchiladas, too.
You will need:
6-8 boneless, skinless chicken breasts, cooked and shredded or finely chopped (I put them in a crock pot with a can of coke for about 6 hours on low... they fall apart!) If you are a beef eater, subsitute with bagged precooked Fajitia steaks strips
1 can Campbell's Fiesta Nacho Cheese soup
1 cup sour cream
1 can green chilies
1 can rotel (optional)
1-2 cups shredded cheddar or colby jack cheese
Mix ingredients together in a large bowl.
Spoon filling into centers of large tortilla shells and wrap, burrito style, with both ends tucked in. Set aside on a tray or in a large baking dish.
In a large skillet, heat 1/2"- 1" oil. When oil is hot, carefully place 2 chimichangas at a time into the oil. Let sit 1-2 minutes and then carefully flip over. I use tongs and a spatula to move them around. When both sides are golden brown, remove from oil and place on a paper towel covered plate or tray. Repeat til they are all cooked.
Top with sour cream, salsa, shredded lettuce, extra cheese, pico de gallo or your favorite toppings.
Let me know if you try this! Trust me, it's soooooo good!!